Gruyere Scalloped Potatoes

Hands down these are the BEST scalloped potatoes you will ever have!! Years ago we discovered these Gruyere scalloped potatoes but somehow we totally forgot about them, we haven’t had them in such a long time. My mother-in-law usually makes the best mashed potatoes for Thanksgiving but our governor just announced #lockdown2 so we realized we are making everything on our own this year. We’ll miss getting together with the family but on the bright side we are super excited to make these Gruyere scalloped potatoes, can’t wait to indulge!! (Updated photo to come after we make them for Thanksgiving 🙂 )

Preheat oven to 325* F

Ingredients

• 3 lbs Yukon gold potatoes, peeled and sliced paper thin (see tip below)
• 3 cups milk
• 1 clove garlic, minced (or 1 tsp garlic powder)
• 3 Tbsp butter, softened & divided
• Salt and pepper to taste
• 1 cup heavy cream
• 5 ounces Gruyure cheese, grated

Directions

1. Preheat oven to 325* F with the rack set in the lower third of the oven.
2. Combine the sliced potatoes and milk in a large saucepan over high heat. Bring to a boil then immediately reduce heat to low. Cover and simmer until potatoes are just tender, about 3 minutes.
3. Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of think, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
4. Rub a 3 1/2 quart oval baking dish with garlic and some of the butter. Arrange sliced potatoes in the baking dish. Season with salt and pepper. Dot with remaining butter then pour over reserved cooking milk and cream. Sprinkle cheese over the top.
5. Bake at 325*F for 80 to 90 minutes, or until cheese becomes a deep golden brown and milk has reduced and thickened. Remove from oven and serve immediately. Enjoy!

Tips & Tricks: We like to use the slicing side of a box grater to get perfectly paper thin potato slices.

Recipe adapted from April 1998 issue of Martha Stewart Living